One of the hardest things when transitioning to a more whole foods / paleo / primal diet is snacks. Crackers, biscuits, toast – they’re all just so damn convenient and crunchy! Well these are even better than normal crackers and are just as convenient! They’re super versatile so you won’t get bored and they’re awesomely filling so you won’t find yourself downing a bag of them before you know what happened. Enter the Sweet Potato Toasted Crackers!
You’ve probably seen the large version of “sweet potato toast” floating around the internet – people placing slices of sweet potato into toasters and cooking until done. I’ve never been game enough to try this at work for fear of the natural sugars seeping out of the sweet potato and burning. No-one wants to be THAT person who burns the toast and sets off the office fire-alarm :S Not to mention the cleaning up.
I have also found that larger slices of sweet potato just don’t seem to crisp up enough to be used as ‘toast’ or ‘crackers’. Keeping the slices smaller ensures that they get nice and stiff, ready for whatever topping you desire.
Make sure to select a sweet potato that’s pretty even in diameter along its length and no larger than 3 inches in diameter. Slice the sweet potato into 2mm thick rounds and arrange on a baking-paper lined cookie tray. Do not overlap the slices. Tip: save the tapered ends to roast later or add to a soup.
Drizzle the slices with a little bit of olive oil and add your spices. My usual is sea salt, cracked pepper, garlic powder and smoked paprika but you can choose whatever flavour profile your like – Italian herbs, turmeric, chilli powder, cumin, thyme, Chinese five spice, cinnamon. Try to pick something that will complement whatever your favourite toppings or dips are. You could even do half-and-half on the same tray!
Roast at 180 degrees celsius (356 degrees fahrenheit) for 30 minutes. Flip and re-arrange the slices, making sure to place the slices that are cooking faster in the middle of the tray. Roast for another 15 minutes, check again and then roast for a further 10-15 minutes until the sweet potato is cooked all the way through, the edges are crispy and the slices have become stiff (slices shouldn’t be soggy in the middle).
Take them out of the oven and let them cool completely before transferring them to a container and storing in the fridge. You want them to cool completely so that when you put them in a container, there is no steam which creates moisture and will make your slices soggy again.
Once done, use them as you would normal crackers! Top them with avocado, pesto, egg, meat, cheese, nut butters, use them for dips and even top them with sweet things like honey and berries. They can be eaten cold or warm (heat them up in the toaster or sandwich press) and will last in the fridge for a good week. Enjoy!
Sweet Potato Toasted Crackers
- 1 large sweet potato
- 1 teaspoon olive oil a drizzle
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- Slice sweet potato into 2mm thick rounds and place onto a baking / parchment paper lined baking tray in a single layer.
- Roast at 180 degrees celsius (356 degrees fahrenheit) for 30 minutes.
- Flip and re-arrange the slices, making sure to place the slices that are cooking faster in the middle of the tray. Roast for another 15 minutes.
- Check again and then roast for a further 10-15 minutes (keeping a close eye on them) until the sweet potato is cooked all the way through, the edges are crispy and the slices have become stiff (slices shouldn’t be soggy in the middle).
- Let the slices cool completely before storing in a glass container in the fridge
- Use as you would crackers or toast - top with avocado, prosciutto, pesto, slices of boiled egg, tuna, tomato, nut butters etc.